American Buttercream
Buttercream in less than 10 minutes!
The secret to this buttercream is using pasturized egg whites.
By using pasturized egg whites and powder sugar as the base of our recipe, we are generally creating a mock meringue-based buttercream or a flood consistency of royal icing.
You can find these cartons of egg whites at your local grocery store. Be sure to get the Egg Whites carton that are PASTURIZED and not the whole egg version. Of course, I have made this mistake before and turned my buttercream orange.
Pasteurization means that the eggs have been precooked to a level where they are safe to consume without cooking them again.
Coloring the buttercream is very easy due to the water content in the egg whites and the butter. Most buttercream will have a yellow tint to it however this can be corrected with a tiny bit of purple gel food coloring and white gel color. If you are looking for more information on color correcting check out the information below on Bright White Buttercream.
The most versatile buttercream for most desserts and cakes
Royal Icing American Buttercream
Ingredients
6 oz Pasteurized Egg Whites
24 oz Powder Sugar
24 oz Unsalted Butter- Room Temperature
1 tsp of Vanilla Extract- or to taste.
Instructions
Place egg whites in mixing bowl and slowly add powder sugar. Once all powder sugar has been added, mix on medium speed for 1 minute. While mixing begin to cut butter in small chunks.
Add butter slowly and then add extract. Mix on Medium speed for 5 - to minutes.
Secret tip for smooth no bubble buttercream: After completing buttercream recipe, scrape bowl and place on low for 15 minutes.
